Ingredients
Method
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Oil for frying
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Brussels sprouts, cleaned and halved 450.0 g
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Cauliflower, cut into florets 3.0 heads
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Dried Thai bird chillies, whole 20.0 each
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Salt and Pepper, to taste
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Black sesame seeds, as needed
Preparation
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Method
- Fry the cauliflower florets, then fry the Brussels sprouts. Fry them separately, as the Brussels sprouts will cook faster. Drain.
- Toss the vegetables together in a bowl with the dried chillies and add KNORR Intense Flavours Roast Umami. Season with salt and pepper.
- Serve in a bowl and sprinkle with black sesame seeds.
Note: Alternatively, the vegetables can be oven roasted instead of fried.
